298 Pages
by
Routledge
298 Pages
by
Routledge
298 Pages
by
Routledge
Also available as eBook on:
First published in 2006. The Jam Book is a practical guide to the preservation of fruit- not only jams, but also jellies, marmalades preserves, conserves, cheeses; pastes, butters, chips; crystallised, candied, and brandied fruit; fruit dried and fruit bottled. The object of preserving fruit is to ward off, exclude or neutralise those bacilli which otherwise would cause its almost immediate decay.... Read more
Chapter I Remarks In General; Chapter II Jams, Jellies, Marmalades, Etc.; Chapter III Preserves of Mixed Fruits; Chapter IV Fruits Preserved Whole in Syrup or Sugar; Chapter V Fruit Cheeses and Pastes; Chapter VI Fruit Butters; Chapter VII Candied, Crystallised, and Brandied Fruits; Chapter VIII Spiced Fruits; Chapter IX Various; Chapter X Fruits Bottled Without Sugar; Chapter XI Dried Fruits, with and Without Sugar;
Biography
May Byron
